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–+ servings

Classic Buttermilk Fried Chicken

A classic method of making fried chicken: a buttermilk marinade and perfectly seasoned flour blend add up to juicy, flavorful chicken. A true crowd pleaser.
Prep Time:30 minutes
Cook Time:25 minutes
marinating:8 hours
Total Time:8 hours 55 minutes

Ingredients

  • 8 pieces chicken bone in, skin on

Marinade

  • 3 cups buttermilk

Flour Mixture

  • 2 cups flour all purpose
  • 1 teaspoon salt
  • 1 teaspoon seasoned salt (Lawry's, etc.)
  • 1 teaspoon pepper
  • ½ teaspoon thyme
  • 1 pinch cayenne pepper

To Fry

  • 1 quart oil peanut or vegetable

Instructions

  • Marinate. Soak the chicken pieces in the buttermilk in a very large bowl. Refrigerate for at least 6 hours, up to 12 hours.
    A bowl of raw chicken pieces submerged in buttermilk, placed on a kitchen counter with a blue and white checkered cloth beside it, representing the marinating step in a buttermilk fried chicken recipe.
  • Bread. Combine the flour, salt, pepper, and seasoned salt in a large mixing bowl. Take out the chicken pieces, shaking off the excess buttermilk, and dredge them in the seasoned flour, one by one.
    A person's hand coating a piece of chicken with seasoned flour from a white bowl, illustrating the breading step in the preparation of buttermilk fried chicken
  • Chill. Place the floured chicken pieces on a wire cooling rack set over a rimmed baking sheet. Refrigerate, uncovered, for at least 2 hours to help the flour stick.
    raw breaded chicken on wire rack.
  • Fry. Preheat the deep fryer to 340 degrees (or use a heavy-duty Dutch oven filled with three inches of oil and use a candy thermometer to monitor the temperature). Fry the chicken, covered, for 12-15 minutes per side until golden brown and thoroughly cooked. The internal temperature should be at least 165.
    Chicken pieces being deep-fried in a red Dutch oven filled with oil, capturing the frying process with bubbles around the chicken indicating the cooking action.
  • Serve. Place a clean cooling rack over a baking sheet with layers of paper towels. Place the cooked chicken on top and allow to drain. Serve immediately, or hold in a 200-degree oven.
    ooked buttermilk fried chicken pieces resting on a wire rack above a baking sheet lined with paper towels to drain excess oil, showing the final step before serviing

Notes

Timing: You can start and finish this recipe in one day if you begin early enough to allow for 6 hours of marinating and 2 hours of chilling.
Overnight Preparation: For convenience, marinate the chicken overnight, bread in the early afternoon, and fry for dinner.
Frying Temperature: A lower frying temperature ensures the chicken cooks thoroughly without burning the crust.

Nutrition

Calories: 375kcal | Carbohydrates: 57g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 1064mg | Potassium: 310mg | Fiber: 2g | Sugar: 9g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 3mg
Servings: 4 servings
Calories: 375kcal
Author: Katie